Difference between revisions of "Ageing in dairies"
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::*[[Ice-cream production]] | ::*[[Ice-cream production]] | ||
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+ | *;[[Case studies]] | ||
+ | **[[Media: Berglandmilch_Feldkirchen.pdf | Berglandmilch Feldkirchen]] | ||
+ | **[[Media: Berglandmilch_Rohrbach.pdf | Berglandmilch Rohrbach]] | ||
+ | **[[Media: Ennstal.pdf| Ennstal Milch KG]] | ||
Latest revision as of 14:29, 4 December 2014
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- Applications
- Example flowsheet
Literature: Guide to Energy Efficiency Opportunities in the Dairy Processing Industry, National Dairy Council of Canada, June, 1997
- Typical parameters of the process
Milk products | Temperature [°C] | Pressure (bar) | Heat transfer medium | Residence Time | Details | Literature |
Butter | 12-15h | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | ||||
Cheese | ~10 | depending on the cheese type | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | |||
Yogurt | <5 | cold storage of packeaged product | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | |||
Butter | <5 | 2-24h | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html |